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FOB PRICE LIST INCLUDED IN IMAGES 0W16 PAO SP 0W20 PAO SP Dexos 1 5W20 PAO SP 5W40 PAO SP 5W30 PAO SP Dexos 1 5W30 SP Dexos 1 10W30 SP 10W40 SP 10W40 Ci-4/SL CVTF Multi ATF MVF Multi ATF Dexron 6 ATF Dexron 3 75W80 GL-4 75W90 GL-4

FOB Price List Included in Images 15W40 Ci-4/SL 20W50 Ci-4/SL 20W50 SN 20W50 SL/CF SAE 50 CF/SF 80W90 GL-4 SAE 90 GL-4 SAE 140 GL-4 Hydraulic HY-68 ATF Type A

Butane (C4H10) is a gas at room temperature and atmospheric pressure. It is highly flammable and easily liquefiable. Butane is used both as a fuel and a petrochemical feedstock. It can be used as a gasoline blendstock, or in a mixture with propane (commercially referred to as LPG). As a feedstock, butane is used to produce olefins. TECHNICAL DATA SHEET INCLUDED IN IMAGES

Skimmed milk powder is obtained in the process of dehydration of pasteurized skimmed milk. Firstly, it is being condensed and then dried in spray drying tower and powdered. This product conforms with all applicable Polish and European Union standards and regulations and is produced in compliance with requirements of HACCP System.

Dry powder consisting mainly of agglomerated particles. Lumps that easily crumble under mechanical action are allowed.

Refined deodorized winterized sunflower oil

There are five different egg powder types: 1. Egg albumin powder high gel 2. Egg albumin powder high whip 3. Egg albumin powder 4. Egg yolk powder 5. Whole Egg powder

Consistency : Fine powder Appearance : Smooth dry powder Colour : white with a light cream tone Taste and smell : pure, characteristic of fresh pasteurized milk

Organopletic Characteristics Color : From light yellow to dark yellow Smell and Taste : Smell and taste of the dired the hen eggs yolk Structure : Homogenous, powder structure whitout an contamination

Organopletic Characteristics Color : From white to creamy Smell and Taste : Smell and taste of the dired the hen eggs white Structure : Homogenous, powder structure without an contamination

Composition : Desugared, dried hen egg white, E-330 - Acidity regulator Origin of raw material : Poland, eggs of cage quality Technological process :Mechanically breaking, separation, filtering, pasteurization drying, sieving, packing Reconstitution :500g of powder dissolved in 500 ml of water correspond to about 1kg of liquid egg yolk (about 55 pieces of chicken egg white with an average weight of 55-60g)

Organopletic Characteristics Color :From white to creamy Smell :and Taste Smell and taste of the dired the hen eggs white Structure :Homogenous, powder structure whitout an contamination

Organopletic Characteristics Color : From white to creamy Smell and Taste : Smell and taste of the dired the hen eggs white Structure : Homogenous, powder structure whitout an contamination

Physical Specifications: Colour: Uniform cream Flavour: Mild to distinctive Cheddar Texture: Firm, Smooth Chemical Specifications: Protein: (N x 6,38) (g/100g) 23 % Moisture: (g/100g) 40,8 % (+ or â?? 1,5 %) Fat (g/100g): 30,5 % approx. Total Carbohydrate (g/100g): 0,1 Salt in dry matter: 3,7 % Fat in dry matter: 51,4 % approx. PH (72 hours): 5,27

Fat content of 82 including 72 vegetable fat and 10 dairy fat For all consumer groups including children over 6 months For direct consumption not for frying This product is not suitable for people with food allergies allergies to milk proteins and lactose PRODUCT CHARACTERISTICS 1 Organoleptic evaluation Taste and aroma of pure milk slightly acidic an incomplete flavor and aroma that differs from pure milk is allowed Compact consistency uniform color 2 Weightdimensions cube 100g 170g 200g 250g block 275 g 300 g 350 g cardboard 18 kg 24 kg 55 kg 6 kg 72 kg 10 kg 25 kg

100% natural product, harvested with agricultural methods that meet health regulation of safe products without any contaminations. The seeds come from a NON-GMO organism.